September 29, 2021

Make Room for Dessert

I met a woman many years ago who shared stories about growing up as part of a large family. After dinner was served, her Mom always told the family to "save your spoon" for dessert. It was the highlight of their meal.

This dessert, sweet potato pie, is definitely worth saving your spoon for. It is luscious with just the right amount of sweetness and spice.

And, with Thanksgiving coming, it seems fitting to post about sweet potato pie. It's been on our family table every Thanksgiving since I can remember. My sister, Susan is the pie baker and she usually makes two pies--one to enjoy on Thanksgiving and one for me to bring home.

These local sweet potatoes make some of the best pies.

Pink Teacup Sweet Potato Pie

2 lbs. sweet potatoes
1/2 c. butter
1 t. cinnamon
1/4 t. ginger
1/2 t. salt
1/4 t. nutmeg
2 T. white sugar
1 c. brown sugar
3 large eggs, separated
1/2 c. of orange juice
1 T. grated orange rind
1/2 c. evaporated milk

1 unbaked 9" pie shell

Preheat oven to 350F.

Peel and boil sweet potatoes until soft and mashable. Add butter, spices, salt and sugars to hot sweet potatoes. Beat until light and smooth.

In a separate bowl, beat egg yolks until light in color and add to sweet potato mixture. Stir in orange juice, rind and milk. Beat egg whites until stiff and gently fold into mix.

Pour mixture into unbaked pie shell. Bake 35 minutes, or until pie puffs up and is firm in the middle. Cool on a rack. Serve with a dollop of whipped cream or ice cream.

Pat Bennett is the founder and President of Pat's Granola, a Cleveland food and lifestyle company.